Smoked Tri-Tip
Ingredients
The meat
The rub
-
2
tablespoons
yellow mustard or Dijon mustard
-
2
tablespoons
dry rub
Instructions
- Preheat the smoker to between 200 and 225 degrees.
- Coat the tri-tip with yellow mustard using a pastry brush.
- Generously rub the dry rub over the roast and let it sit at room temperature.
- Once the smoker reaches the desired temperature, place the tri-tip directly on the grate and cover it.
- After 1 hour, check the internal temperature; it should be between 130 and 135 degrees F.
- Transfer the meat to a dish and cover loosely with foil.
- Let the meat rest for 15 minutes before slicing thinly across the grain and serving.
Nutrition Facts (estimated)
Servings
6
Calories
8
Total fat
1g
Total carbohydrates
1g
Total protein
1g
Sodium
56mg
Cholesterol
1mg
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